Egg, Pepper, and Scallion Souffles - 3g Carbs, 0g Fiber
From: South Beach Diet
For many Americans, brunch has become a weekend tradition. Spice up your menu and include these flavorful souffles, which are easy to prepare and take only about a half hour to bake. Our Egg, Pepper, and Scallion Souffles are made with eggs, reduced-fat sour cream, red bell peppers, and scallions.
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Servings: 4
Cooking spray to coat ramekins
8 large eggs
1/3 cup sour cream, reduced-fat
1/2 tsp salt
1 pinch pepper, black ground
2 tsp vegetable oil spread, butter-flavored
1 small red bell pepper, diced
1/4 cup scallion, green onions, sliced
1. Position rack in middle of oven and heat oven to 350 degrees F. Lightly coat 4 (1-cup) ramekins or custard cups with cooking spray.
2. Whisk together eggs, sour cream, salt, and black pepper in a large bowl.
3. Melt vegetable oil spread in a large skillet over medium heat. Add bell pepper and scallions and cook until softened, about 3 minutes. Pour egg mixture into skillet and cook, stirring frequently, until eggs have thickened slightly, 2 minutes.
4. Divide mixture among the ramekins and bake until edges have puffed up and top is golden, about 25 minutes. Serve immediately, since souffles will fall after a minute or so, or allow to fall, unmold, and serve on a platter.
Servings: 4
Nutrition per Serving: 200 Calories, 14g Total Fat, 5g Saturated Fat, 460mg Sodium, 3g Carbs, 0g Dietary Fiber, 13g Protein
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